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Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.

Abstract

The intake of heterocyclic amines is influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake of heterocyclic amines in Malaysia and their main sources were investigated. Forty-two samples of meat and fish were analysed by high-performance liquid chromatography with photodiode array detector to determine the concentration of the six predominant heterocyclic amines, namely: 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f] quinoline(MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary intake data were obtained using a food-frequency questionnaire when interviewing 600 Malaysian respondents. The level of total heterocyclic amines in food samples studies ranged from not detected to 38.7 ng g(-1). The average daily intake level of heterocyclic amine was 553.7 ng per capita day(-1). The intake of PhIP was the highest, followed by MeIQx and MeIQ. The results reveal that fried and grilled chicken were the major dietary source of heterocyclic amines in Malaysia. However, the heterocyclic amine intake by the Malaysian population was lower than those reported from other regions.

Authors+Show Affiliations

Faculty of Food Science and Technology, Universiti Putra Malaysia, Center of Excellence for Food Safety Research, 43400 UPM, Selangor, Malaysia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20589547

Citation

Jahurul, M H A., et al. "Dietary Exposure to Heterocyclic Amines in High-temperature Cooked Meat and Fish in Malaysia." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 27, no. 8, 2010, pp. 1060-71.
Jahurul MH, Jinap S, Ang SJ, et al. Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010;27(8):1060-71.
Jahurul, M. H., Jinap, S., Ang, S. J., Abdul-Hamid, A., Hajeb, P., Lioe, H. N., & Zaidul, I. S. (2010). Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 27(8), 1060-71. https://doi.org/10.1080/19440041003801190
Jahurul MH, et al. Dietary Exposure to Heterocyclic Amines in High-temperature Cooked Meat and Fish in Malaysia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010;27(8):1060-71. PubMed PMID: 20589547.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia. AU - Jahurul,M H A, AU - Jinap,S, AU - Ang,S J, AU - Abdul-Hamid,A, AU - Hajeb,P, AU - Lioe,H N, AU - Zaidul,I S M, PY - 2010/7/1/entrez PY - 2010/7/1/pubmed PY - 2010/11/4/medline SP - 1060 EP - 71 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 27 IS - 8 N2 - The intake of heterocyclic amines is influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake of heterocyclic amines in Malaysia and their main sources were investigated. Forty-two samples of meat and fish were analysed by high-performance liquid chromatography with photodiode array detector to determine the concentration of the six predominant heterocyclic amines, namely: 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f] quinoline(MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary intake data were obtained using a food-frequency questionnaire when interviewing 600 Malaysian respondents. The level of total heterocyclic amines in food samples studies ranged from not detected to 38.7 ng g(-1). The average daily intake level of heterocyclic amine was 553.7 ng per capita day(-1). The intake of PhIP was the highest, followed by MeIQx and MeIQ. The results reveal that fried and grilled chicken were the major dietary source of heterocyclic amines in Malaysia. However, the heterocyclic amine intake by the Malaysian population was lower than those reported from other regions. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/20589547/Dietary_exposure_to_heterocyclic_amines_in_high_temperature_cooked_meat_and_fish_in_Malaysia_ L2 - http://www.tandfonline.com/doi/full/10.1080/19440041003801190 DB - PRIME DP - Unbound Medicine ER -